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Find Sweetened Condensed Coconut Milk at Walmart, Food Lion and other stores
Ingredients
- ¾ cup dairy-free butter, softened
- 1 (11.6 oz) can Sweetened Condensed Coconut Milk
- ¾ cup sugar
- 1 egg, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp salt
- 1½ tsp baking powder
- 3½ cups all-purpose flour
These classic sugar cookies are perfectly chewy, buttery, and sweet. Fun to decorate and dairy-free, they stay delicious for days!
Time
- Prep time: 20 minutes
- Chill time: 2 hours
- Bake time: 12 minutes
Yield
- 36 cookies
Directions
- Cream the dairy-free butter with an electric mixer until light and fluffy, about 4 minutes.
- In a medium bowl, whisk salt, baking powder, and all-purpose flour and set aside.
- Pour Sweetened Condensed Coconut Milk into the bowl with butter and beat until combined.
- Add granulated sugar to butter and Sweetened Condensed Coconut Milk and beat until combined.
- Add egg and vanilla, beat until combined. Make sure to scrape the sides with a spatula and beat again for a homogenous mixture.
- Add dry ingredients and mix until just combined, being careful to not overmix. Scrape the sides with a spatula and mix by hand to finish.
- Wrap dough in plastic wrap in a ¾-inch-thick rectangle and refrigerate for at least 2 hours (or overnight).
- Once ready to bake, preheat the oven to 350°F and line sheet pans with parchment paper.
- Cut dough into four pieces. Work with 1 piece of dough at a time and put the rest in the fridge covered in plastic wrap.
- Flour the surface and the dough and roll out to ¼ inch thick.
- Cut out with cookie cutters of your choice and place 1 inch apart on the lined sheet pans. You can re-roll the scraps once, but after that the dough will become overworked.
- Bake for 12 minutes or until lightly golden around the edges.
- Let cookies cool completely before frosting with royal icing or buttercream. Or enjoy them plain!
